Bake It Now: How To Make Layered Carrot Cake

Bake It Now: How To Make Layered Carrot Cake

While the American South may be acclaimed masters of all things meat, there’s no excuse for passing on the produce. From picnic sides and pickles to fresh garden salads, soups and desserts, the fruit and vegetable bounty of the South is beautifully represented in The Southern Vegetable Book, a new collection from author, writer and TV personality Rebecca Lang.

Frosting

1
(8-ounce) package
1/3-less-fat cream cheese

1/4
cup
butter, softened

2
teaspoons
vanilla extract

6
cups
powdered sugar

2 to 4
teaspoons
fat-free milk (optional)

Directions

For the batter

Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 greased (with cooking spray) and floured (8-inch) round cake pans.

Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).

For the frosting

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) If desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake layer on a serving plate; spread with 2⁄3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.